Prepare the Gnocchi:

Pat the ricotta between paper towels for 20 minutes to remove excess moisture.

In a bowl, sift the flour, add grated Parmesan and salt, then mix.

Make a well in the centre, add ricotta and egg yolks, and combine.

Let the dough rest for 30 minutes.

Roll the dough into long sausages and cut into bite-sized pillows. Freeze or cook in salted water until they float.

Cook the Gnocchi:

Boil gnocchi in salted water until they float.

In a pan, melt butter and half of the sage. Add the cooked gnocchi and sauté until golden brown on both sides.

Toss in the roasted pumpkin and cook for 2 minutes.

Add remaining sage and kale, adjusting with more butter if needed.

Serve hot, finishing with additional Parmesan or salted ricotta.